Utilization of Carob (Ceratonia siliqua L.) Extract as Functional Ingredient in Some Confectionery Products
Abstract: The aim of this study was to investigate the physicochemical and antioxidant
activity of carob pod powder and its use in preparing of functional
drinks, and some confectionery products. The raw and heated (at 110?C and
130?C/20 min) carob powder was used in preparing of drinks. The concentrate
carob drink was used in preparing of some confectionery products. The
drying process significantly decreased the moisture and total sugars values in
carob powder. The antioxidant activity (was measured by two different assays,
which are DPPH radical scavenging activity and FRAP) of heated carob
powder drinks was lower than the raw carob powder drink, while total phenolic
not affected. The best sensory acceptability was observed with raw carob
powder drink at ratio 1:2 (carob powder: water). The concentration process
caused significant increase in total phenolic and antioxidant activity of carob
drink. According to the sensory evaluation results, the carob concentrate was
used in preparation of Toffee, Jelly candy and Turkish delight by 5%, 20%
and 10%, respectively. The carob concentrate increased the antioxidant activity
of the previous confectionery products. From these results the carob concentrate
could be used in preparation of functional and healthy foods.
Keywords
Carob (Ceratonia siliqua L.), Candy Products, Antioxidant Activity, Healthy
Publication year 2020
Pages 757-772
Availability location 2157-9458
Availability number 2157-944X
Organization Name
serial title Food and Nutrition Sciences
Web Page
Author(s) from ARC
External authors (outside ARC)
    فاتن فاروق عبدالسلام قسم علوم تقنية الأغذية- كلية الزراعة- الشاطبى- 21545 - جامعة الإسكندرية- الإسكندرية- مصر
Publication Type Journal
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